I love to grill whole chickens over charcoal and use the smoky breast in recipes. This way I have control of the flavor not available in a store prepared bird. I'm also curious about using Salsa Verde vs Salsa. This recipe just sounded good so I made it as-is. It could be modified later but I like to try what others like. It was a real hit. The only down side is that the tortillas need to be eaten when cooked. The leftovers were soggy. However, it would be easy enough to cut the recipe in half and use a smaller baking dish.
Ive never made anything like this before, so I decided to give it a shot. I only made one change. Im not so crazy about salsa verde, so I substituted 1/2C mild chunky salsa in the mixture, and subbed a can of enchilada sauce for the top. Turned out great! Served with refried beans topped with shredded cheddar.